Fried Bocconcini

40 (400g) baby boncconcini
1 cup (100g) packaged
3/4 cup (60g) grated parmesan cheese
2 tablespoons chopped fresh basil plain flour
3 eggs , lightly beaten
vegetable oil for deep-frying
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1. Dry bocconcini on absorbent paper.Combine breadcrumbs, cheese and basil in bowl ; mix well.
2. Toss bocconcini in flour , shake away excess flour. Dip into eggs then press breadcrumb mixture on firmly.
Repeat egg and breadcrumbing process ; refrigerate 30 minutes.
3. Just before serving , deep-fry bocconcini in batches in hot oil until browned. Drain on absorbent paper.
Serve immediately.
Makes 40.

• Bocconcini can be crumbed a day ahead.
• Storage: Covered , in refrigerator.
• Freeze: Not suitable.
• Microwave: Not suitable.

Oven roasted Tomatoes

2 cloves garlic , crushed
1 1/2 tablespoons chopped fresh parsley
1/4 cup (60 ml) water
2 tablespoons olive oil
4 medium (520g) tomatoes



1. Combine garlic, parsley. water and oil in bowl; mix well.
2. Cut tomatoes in half, place on greased oven tray ; spoon parsley mixture over each  half. Bake tomatoes, uncovered , in moderately slow oven about 1 3/4  hours of until tomatoes are well cooked.
* Recipe best made just before serving.
* Freeze : Not suitable.
* Microwave: Not suitable.

Banana Crumb Muffins

   

  Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutritional Information

Amount Per Serving  Calories: 263 | Total Fat: 8.1g | Cholesterol: 40mg

Eggplant parmigiana (parmigiana di melanzane)

2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated parmesan cheese
Preparation :
1. Cut eggplants into 1 cm slices , place on wire racks over oven trays , sprinkle with salt ; stand 30 minutes. Rinse under cold water , drain on absorbent paper .
2. Place eggplant slices in single layer on lightly greased oven trays . Brush with oil .grill on both sides until lightly browned ; drain on absorbent paper.
3. Heat extra oil in pan, add onion and garlic , cook , stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar , simmer , uncovered , about 10 minutes or until mixture is thickened slightly Stir in basil.
4. Grease shallow ovenproof dish (2 litre / 8 cup capacity) . Pour half the tomato mixture into dish , top with half the eggplant slices , then half  the mozzarella slices ; sprinkle with parmesan. Repeat with remaining tomato mixture , eggplant slices , mozzarella slices and parmesan.Bake , uncovered , in moderately hot oven about 40 minutes or until cheese is melted .
Serves 6.
* Recipe can be made a day ahead.
* Storage: Covered , in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.

Peppers with tomato anchovy filling

1 tablespoon olive oil
1 medium (150g)  onion, chopped
1 clove garlic,crushed
1/2 small (115g) eggplant, chopped
1 tablespoon chopped fresh flat-leafed parseley
1 tablespoon chopped fresh oregano
2 teaspoons drained capers, chopped
4 drained anchovy fillets, chopped
4 medium (300g) egg tomatoes, peeled, chopped
1/4 cup (15g) stale breadcrumbs
2 medium (400g) red peppers
1 tablespoon olive oil, extra                                        

1- Heat oil in pan, add onion and garlic, cook, s tirring,until onionis soft. Stir in eggplant, herbs, capers, anchovies and tomatoes, cook, stirring, 3 minutes. Transfer mixture to bowl, cool.
2- Stir in breadcrumbs and cheese.
3- Cut peppers in half lenghtways, remove seeds and membranes. Brush skin with extra oil,  place peppers on oven tray, fill peppers with tomato mixture. Bake, uncovered, in moderate oven about 40 minutes or until peppers are tender.                           
Serves 4.
* Recipe can be prepared a day ahead.
* Storage: Covered, in refrigerator.
* Freeze:Not suitable.

*Microwave: Tomato mixture suitable.

POTATO GNOCCHI WITH TOMATO SAUCE (Gnocchi di Patata alla Salsa di Pomodororo)

5 medium (1kg) old potatoes, peeled,chopped
1 egg yolk
1/3 cup (25g) grated parmesan cheese
1/2 cup (75g) plain flour
TOMATO SAUCE
1 tablespoon olive oil
2 cloves garlic,crushed
12 medium (900g) egg tomatoes, pleed , chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

1. Boil, steam or microwave potatoes until just tender , drain well ,cool 10 minutes ; mash.Combine mashed potatoes, egg yolk and cheese. Gradually add flour,mix well.
2.  Dvide dough into 4 portions .Roll each portion on lightly floured surface to from a sausage2cm in diameter . Cut diagonally into 2.5cm slices.
3. Just before serving , add gnocchi to large pan of boiling water ,boil,uncovered, about 2 minutes or until gnocchi float to the surface ; drain well . Serve gnocchi with tomato sauce .
Tomato Sauce: Heat oil in pan , add garlic,cook , stirring , 1 minute .Add tomatoes,simmer,uncovred, about 10 minutes or until thickened.Stir in herbs.
Serves 4.
+ Gnocchi can be prepared several hours ahead. Tomato sauce can be made a day ahead.
+ Storage: Gnocchi in a single layer on tray covred with baking paper,dusted with plain flour. Tomato sauce, covered , in refrigerator.
+ Freeze:Sauce suitable.